I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious. I'd like to know how to make cheesecake without the tang it generally has.
In my experience, if I use a cheese like Philadelphia, it will have a more cheesy tang, whereas using Mascarpone has a smoother creamier taste. I also find that using higher fat creams will give a more creamy taste, as opposed to a lighter cream and particularly sour cream, which will add to the tang. I've actually just made a very creamy tasting cheesecake today using Mascarpone and extra thick double (heavy) cream. For my palette, it is too creamy and doesn't taste enough like cheesecake, but it may suit you.
In its most basic form the answer is- Less cheese or more sugar...
I'm not sure if you are talking about baked or geletin style cheesecake.
In a baked cheesecake its the eggs that makes it set. In a geletin cheesecake its the geletin making it set. Either way substituting part of the sour/ acidic ingredients for cream will have no/little effect on the integrity of the final product, except maybe the texture will be smoother.
In fact there is nothing to say you can't take all the cheese out of the recipe and replace it with cream other than the fact it will no longer be a cheesecake and more of a panacota (geletin) or creme-brulee (baked)... 😁
Some recipes for cheesecake have sour cream in them, some don't. This Martha Stewart recipe doesn't, I've made it, and it's awesome.